Add the crust ingredients to a food processor and process until a thick dough forms. This substance should be sticky, oily, and should pinch together easily. If the crust seems too dry, add a little additional pure maple syrup.
Line the bottom of an 8-inch spring form pie pan with parchment paper and press the crust mixture into the bottom of the pan until you have an even layer.
Preheat the oven to 350 degrees F.
Add the filling ingredients to a high-powered blender and blend until completely smooth. The filling mixture should be very thick. You can add a small amount of additional coconut milk if your blender is having a difficult time blending the ingredients.
Pour the filling into the prepared pie dish and smooth into an even layer. Bake 45 to 50 minutes, until the pie appears golden. Turn off the oven and allow the pie to sit in the warm oven an additional 10 minutes.
Remove pie from the oven and allow it to cool. Cover with plastic wrap and chill in the refrigerator at least 2 hours before cutting and serving. Note: you can also put the pie in your freezer to speed up the process.
*You can replace the walnuts with raw almonds or pecans or do a combination of nuts. If you use only raw almonds, you may need to add a little additional coconut oil to get the crust to bind.
**You can either boil, steam, or roast the sweet potatoes. Just be sure to allow them to cool before you peel the skin off ;) When mashed, 2 medium to large sweet potatoes amounts to 2.5 to 3 cups when mashed.
***You only need the zest from the orange - you can save the flesh/juice for a snack